No-Cook, Allergy-Friendly, Grain-Free Breakfast Porridge

[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

What, you say, another “Flash in the Pan,” so soon? I guess that means it’s summer! And who wants to cook in all this heat, right? Time for quick, easy, no-cook dishes!

Well, that bowl o’ bliss that you see up there–and which I happily ate for breakfast yesterday morning and two other mornings last week–is the brainchild (or should that be “kitchen-child”?) of my friend and colleague Andrea Nakayama. You may have seen me mention our Sweet Victory sugar detox on occasion (oh, like only about 542 times or so) over the past week.

Well, in preparation for the detox, I compiled and created a whack of recipes so that participants will be entirely covered with healthy, lower glycemic foods (and lots of desserts–we don’t want anyone missing their dessert on a sugar detox!). Part of Andrea’s philosophy for this kind of detox, and it’s something I love, is that you should never feel deprived when you’re detoxing; desserts that don’t spike blood sugar and that employ approved, healthy alternatives are just fine! So we’ll be enjoying treats like raw “cookie dough” balls, fudge, raw lemon poppyseed squares, halvah, coconut “brittle” and caramel ice cream over the next two weeks.

In between testing some new recipes just for the course and sending the entire package to Andrea, I was introduced to her famous “porridge,” which she created for an earlier program. It’s vegan, grain- and gluten-free, high protein, dairy free, and (of course) sugar free. Needless to say, I had to try it.

A hot cereal for breakfast, you say, and in the middle of the summer?

No matter that it was 38C (100 F) the first day I ate this for breakfast–there is no cooking required! So you won’t heat up the kitchen (or heat it up more) by turning on the stove when you make your porridge. Grind up the ingredients, boil some water, and you’re done. Unless, of course, you want to play with the recipe–did I mention that it’s infinitely adaptable, too?

The first time I prepared the porridge, I followed Andrea’s recipe exactly. I LOVED it! The texture is remarkably similar to that of cooked cereal, something I yearn for after a few days of grain-free eating. And the best part? I wasn’t hungry again until waaaaay later in the afternoon! It was that filling–and that satisfying.

So next time you’re craving something carb-y without wanting to actually consume those carbs, have a bowl of this porridge.

Whatever the season.

“We loved it too, Mum! As you know, anything that’s high protein appeals to us. . . any bits of leftover porridge you want to share?”

There’s still time for you to join us on our Sweet Victory cleanse! Andrea and I kicked off the class yesterday morning with a live teleseminar–and wow, what fun that was for this first-time teleseminar presenter! I’ve loved learning about the intricate relationships between brain chemistry and cravings, and the concrete steps you can take to ensure that they don’t run your life ever again. It’s been a blast working with Andrea.

Even though you missed the live class, you can still join us for the entire detox at a special price. Andrea will be opening a special sale window today for those who want to join the two-week detox program starting Monday. You’ll still receive the entire two-hour audio recording of the live teleseminar so you can listen any time before the class starts. The sale price still includes all the course handouts, protocol, food journal, recipe packet, and–my favorite part–the 24/7 online support from both of us via the Message Board, where you can share your experiences or ask any questions you have as we navigate the detox over the next two weeks. Click here to find out more and sign up (discount window is open from 12:00 noon to 6:00 PM PST (West Coast) or 3:00 PM to 9:00 PM EST (East Coast).

This porridge is quick and easy, and infinitely variable: use sunflower or hemp instead of the pumpkin seeds; substitute another favorite nut instead of the walnuts; include the coconut or omit it, as you wish. It’s also a great all-year round breakfast as you won’t have to heat up the kitchen cooking it on the stovetop. In fact, I daresay, it’s almost instant!

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Thanks Ricki for sharing this! I am always looking for quick recipes for my daughter for breakfast. Still a 15 month old with only 4 teeth she cant really chew a ton, and we never will buy the instant oatmeal or porridge from the store. I might leave out the walnuts but she has tolerated everything else fine so far.

Glad you mentioned the walnuts–I don’t have kids, but that was the first thing that occurred to me, as I’ve heard that nuts aren’t suitable for little ones! Other than that, she should love this (and you can always sub more seeds for the nuts, or just leave them out).

I thought about trying it with milk instead–but since milk is added later, I didn’t bother. I’m guessing it would taste VERY rich in that case (which isn’t necessarily a bad thing!). Go for it! And let me know how it turns out.

This recipe looks as yummy as your Blended Cereal with a Boost from your Good Morning breakfast book. Don and I are going to travel for a few days and I hope I have time to make some of this to bring along.

Ricki, this was absolutely delicious! I made it for breakfast this morning and I added nectarines…really good! Grains usually make me feel almost queasy (even gluten free) and the ingredients in this recipe are so harmonious in my body yet it had the taste and texture of grains! Wow, this is a really clever and very tasty recipe that I’m looking forward to making for a long time Thank you so much for posting it.

I’m so glad it worked for you! I felt the same way–that it really seemed like I was eating “real” porridge, yet, it didn’t cause any of the usual symptoms I have when I do eat oatmeal. And it was incredibly filling, too!

What a great recipe! I love that you don’t have to actually cook anything, but still have the ‘comfort food quality’ of porridge for breakfast.
And looking through the comments–I agree–this is perfect for traveling!

Thanks so much, Lori! I agree totally–I love the almost-instant quality of this, yet the result is like real porridge. I’d definitely still eat this in winter, but it’s great for summer as it doesn’t heat up the room. Just the porridge!

Hi Sophie,
Yes, the recipe is for one person! I know it seems like a lot, but it’s just right (for me, anyway). The caramel ice cream is a recipe I developed for the Sweet Victory sugar detox program, so I will share it after the program is over.

You always reply so quickly! Thank you!
I thought it was for one person and I think it is the perfect amount for me as well – I just wanted to make sure I did not eat a serving for more by myself
Cannot wait for the ice-cream recipe!

Thank you for the most innovative and healty breakfast option I’ve come across in a long while. I made it a few minutes ago and LOVE it. It will be added to the rotation and the possibilities for variations are endless! Ate it on the deck enjoying the sunny back yard. Oh the simple pleasures….

Hi Andrea,
Thanks so much, and thanks for commenting! Yes, I do know about the cinnamon-blood sugar connection. I try to eat cinnamon every day. I’ll add 1/2 tsp to my smoothie, or cereal, or even just eat it with flax and chia mixed with some almond milk.

Looks great! I’d love to try it but I’m one of the rare people who can’t have Stevia (causes heart palpitations). Any suggestions of what to use instead? Many great recipes call for Stevia and it is hard to do a full detox without it (at least for me since I love sweets).

Thanks for your comment–and for reading my blog! As for the stevia, this porridge can easily be made with any sweetener of your choice. Are you okay with agave, coconut sugar (also sometimes called jaggery), or coconut nectar? Molasses to taste or even date sugar or maple syrup would all be fine if you can tolerate them. It would be a shame to miss out on this yummy bowl!

Believe it or not my hubby loves a good porridge for breakfast, so I’m always on the lookout to add a new one to the rotation. This one looks perfect and super healthy with all the healthy fats and protein! Going to make it before I head to the grocery store this morning!

Jane, I’m not sure this can be done by hand. . . in the coffee grinder, the final texture is sort of like cornmeal. I’m pretty sure I couldn’t chop things that finely by hand! I’m sure it would still taste good evne if it’s a bit more chunky–you might just have to soak it a bit longer before stirring it all together. If you do try it this way, please come back and let me know how it turned out!

I finally got up the “nerve” to try this. I added some cocoa powder and made chocolate porridge. VERY tasty!! And not as freaky as I feared! LOL I added nut butter and strawberries on top. This will become a travel staple, too. Thanks!

I tried this for breakfast this morning. It doesn’t come out as thick as I like porridge when made according to recipe, but its super tasty. Adding extra flax and almond meal thickened it right up to my liking. Only downside compared to other porridges, I strongly encourage anyone eating this to check your teeth before getting up from the table. I had nut pieces stuck EVERYWHERE>

Glad you liked it, Kristina! Thanks for the feedback (and it’s funny, when I made it, I had to thin it out–I guess everyone’s preference for porridge is different!). I have the same problem any time I eat hemp seeds–they just seem to stick everywhere!

I have some flax seed meal (Bob’s Red Mill brand) in my refrigerator. Would I be able to add that into the ground mixture? I am trying to eat grain free and low sugar for breakfast and I HATE eggs. I am hoping to try this to see if this will be a good option for me. I have to eat when I wake up and the idea of veggies with beans is not an option for me. Also, any issue subbing almonds or other nut for the walnuts? Not a fan. Thank you!

Hi Allie,
Thanks for your comment, and for reading! You can basically add whatever you like to the porridge, but just be aware that the texture and flavor will change. With this particular mix of ingredients, the texture is very much like “regular” porridge. I imagine the flax will make it a bit more gummy, and different nuts will alter the flavor. However, if you prefer almonds to walnuts, go ahead. It will just be a different kind of porridge.

Thanks Ricki! I did make the recipe this morning and found it to be a bit viscous. That could be simply because I used two tblsp of Chia instead of 2 tsp! Is porridge similar to American “Cream of Wheat”? I loved the flavor though and will try it again tomorrow, following the directions. (I made this before I had my morning coffee—glad I did not make a big batch!). The flaxmeal I am using is just ground flax seed, so it should not change things too much, I don’t imagine.

Thank you again. I also passed your website on to my sister who is working with me to become more “gluten and sugar free”.

Thanks so much, Allie! I think you’re right–2 Tbsp of chia versus 2 tsp would make a huge difference in the texture, and chia (as well as flax) can be very viscous. I find flax worse in that area, actually! But I also love the flavor of this. Porridge in N. America is basically well-cooked oatmeal (oats), or (I guess?) gruel (though who eats gruel any more?!). It should be sort of like Cream of Wheat, but with more of a nubby texture. Hope that helps! And thanks so much for passing along the site info.

This looks amazing! I am in my first day of looking for paleo recipes. I love my grains and this type of recipe will definitely help me not feel the loss so much. I think my 10 yr old son will even eat it and not miss the oatmeal either. Thank you for this. I’m looking forward to trying it.

Wow! How did I miss this? I’m so glad that Sunny made it for Adopt a Gluten-Free Blogger this month so I could learn about it! Absolutely brilliant. I think I already have all the ingredients for breakfast tomorrow!

Hi, I have been enjoying this porridge for awhile now, but am ready to try making a large batch and freezing. Would you add the liquid and freeze, or could you freeze the dry ingredients in a large batch, pull out what you need, and add your liquid and heat. I appreciate your help. Kelly

Hi Kelly,
So glad to hear that! I’d definitely make it first in dry form, freeze, and add water each time you want to eat it. I make large batches and portion out into ziploc bags for traveling–works beautifully.

I have tried this recipe a couple months ago when I went grain free and dairy free. I guess I am the only weird one here, but I am frustrated with chia seeds. In this recipe as well as trying to make chia pudding or anything else, I can’t stand the slimy, gooey, egg white like texture that I get from using them. I guess that’s why they make good egg replacers for vegan recipes. It is just gloppy and I can’t tolerate it. Isn’t it that way for anyone else?

Sorry you don’t like the chia seeds! I’m sure they are not for everyone. I don’t mind tapioca pudding, either, so for me they taste really good. I’m curious to know what other readers think–please pipe up here in the comments if you’re a chia-hater, and let us know what you do about it! I’m sure you could just use more of something else (eg, ground sunflower seeds, maybe?), but then of course the texture and taste of the porridge would change. But that may not at all be a bad thing. But if you don’t enjoy the porridge, by all means, please don’t force yourself to make/eat it!

Ive been making this recipe every morning this week and love it! I wake up craving it, enjoy every bite, and feel full for many hours after! Thanks so much for sharing. I will treasure this recipe for a long time to come!

Morning Ricki! I’ve had this recipe open in a tab on my computer for at least a week now, but finally tried it for breakfast today. It’s delicious! I’m totally making up a batch for the freezer…too good not to have on hand. I do have to confess to using a date to sweeten instead of the stevia I didn’t have in the house…that and using a bit of whole fat coconut milk on top. Thanks for another great recipe!
E.

Ricki,
So many of your recipes have been game changers for me, this one included! This was DELICIOUS! First completely grain free porridge I have found that is truly as satisfying as grains without any ill effects. Keep up the fantastic work- you inspire me!

Oh, Sarah, thank you so much for this! I’m thrilled that you enjoyed it as much as I do (I love that porridge!!). You have made my day (week!!). This kind of feedback is what really drives me. Knowing that my recipes and the information here has been useful to people and that they enjoy the recipes gives purpose to what I do–so thank YOU!

Hi Katie,
Thanks for your comment. That is quite the accusation! If you look at Elana’s post, however, and check the dates of the two posts, you will see that she posted AFTER this post, AND she also mentions that she got that recipe from THIS BLOG. So, I didn’t take her recipe–she actually mentioned MY RECIPE on HER blog. Luckily, she wasn’t unethical about it, either–she gave me full credit in her post. It’s nice to know that she has readers who are this concerned for her reputation, though!